Irish Beef Stew Guinness (Printable)
Tender beef and root vegetables simmered in a rich, alcohol-free Guinness-style sauce.
# What You Need:
→ Meats
01 - 2.6 lbs beef chuck, cut into 1 inch cubes
→ Vegetables
02 - 3 tablespoons vegetable oil
03 - 2 large onions, chopped
04 - 4 cloves garlic, minced
05 - 3 large carrots, sliced into rounds
06 - 3 celery stalks, sliced
07 - 1.5 lbs potatoes, peeled and cut into chunks
08 - 2 parsnips, peeled and sliced (optional)
→ Liquids
09 - 2 cups alcohol-free stout
10 - 3 cups low sodium beef stock
11 - 2 tablespoons tomato paste
12 - 2 teaspoons alcohol-free Worcestershire sauce
→ Herbs & Spices
13 - 2 bay leaves
14 - 1 teaspoon dried thyme
15 - 1/2 teaspoon black pepper
16 - 1 teaspoon salt, plus more to taste
17 - 2 tablespoons fresh parsley, chopped for garnish
→ Thickeners
18 - 2 tablespoons all-purpose flour
# Steps:
01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high heat. Brown the beef in batches, adding more oil as needed. Transfer browned beef to a plate.
03 - Reduce heat to medium. Add onions, garlic, carrots, celery, and parsnips to the pot. Sauté for 5 to 7 minutes until softened, scraping up any browned bits from the bottom.
04 - Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to create a roux.
05 - Return the beef to the pot. Stir in tomato paste, then pour in the alcohol-free stout and beef stock, scraping up any browned bits from the bottom of the pot.
06 - Add Worcestershire sauce, bay leaves, thyme, and potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and sauce has thickened.
07 - Remove bay leaves and discard. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley and serve hot with crusty bread.
# Expert Hints:
01 -
- The rich, velvety sauce tastes like a pub classic but works for everyone at your table
- It develops incredible depth over a slow simmer, making your house smell amazing
02 -
- Rushing the beef browning step is the number one mistake that keeps home stew from tasting restaurant quality
- The stew actually tastes better the next day as the flavors continue to develop and meld together
03 -
- If your sauce seems too thin, mash a cup of the cooked vegetables and stir them back in as a natural thickener
- Skip the parsnips and add them halfway through cooking if you prefer them to hold their shape better